The trick is to only chop a little bit of cauliflower at a time. You don’t want to put the whole head in at once, you’ll get an uneven chop. Instead, put in just enough cauliflower to make 1 layer in the food processor. Just like in the picture above. Then pulse it until it is the size of rice, scrape it out in to a bowl, and continue with more cauliflower until you’ve chopped all you need.

I like to chop my cauliflower minutes before I cook it. It really does make a big difference. If I try to meal prep and chop it up earlier in the week, when I go to cook it the cauliflower rice has softened and I don’t get it as light and fluffy.

It only takes about 5 minutes, and is worth the effort to chop it up right before you cook it.

I cook my cauliflower rice in a 12″ non-stick skillet with just olive oil, salt and pepper. I cook it over medium high heat until the cauliflower rice starts to get some brown flecks on the edges. It takes just 7-10 minutes.

Bonus? The baby loves this too! Great way to get him to eat more vegetables. It’s so healthy, I love him to eat as much as he wants.

Homemade Cauliflower Rice (Paleo, Whole30)

Ingredients

1 medium head of cauliflower, cored and florets chopped off

1 tablespoon olive oil

1/4 teaspoon salt + pepper (or more to taste)

Instructions

In your food processor with the S blade attachment, add just enough cauliflower florets to create 1 layer. (If you add too many they will not chop evenly) Pulse until the cauliflower is rice size. Transfer to a large bowl, and continue with the rest of the cauliflower florets.

To cook, heat a large skillet over medium high heat. Add 1 tablespoon olive oil, then add the riced cauliflower and season with salt and pepper. Stir every few seconds until the cauliflower is softened and is just starting to get brown spots. About 7-10 minutes. Taste for salt and pepper, season if needed.